Cheesy Nacho Plates

Two cities go chip to chip.

The stadium-food classic gets a gourmet makeover at two standout restaurants 1,700 miles apart, one made by a Top Chef; the other, an Iron Chef.

Littlegoat-nachos
Machos Nachos was born in the kitchen at Little Goat Diner in the heart of Randolph’s Restaurant Row in Chicago.

>> The star behind the plate is Top Chef Stephanie Izard.
>> The star on the plate is the homemade masa chips.
>> The Midwest touch? Pulled pork mixed with pickled peppers.
>> Eat them in the comfy modern diner that has booths and tables with napkin dispensers ready for action.
>> “Machos Nachos,” a love poem by a local: “Leave me in a room with the nachos, and only one of us is getting out of there alive,” from reviewer Liesl.

distrito_nachoslibres

Nachos Libres was born free in the kitchen at Distrito at the Saguaro Scottsdale.
>> The star behind the plate is Iron Chef Jose Garces.
>> The star on the plate is the crispy beef, or vaca frita (you’ll have to order that as an extra).
>> The Southwest touch? Authentic Mexican Chile [not chili in this case] de árbol.
>>  Eat them in the playful, laid-backsurroundings.
>> “Nachos Libres,” a love poem by a local: “Nachos are piled in a little casserole dish, so densely integrated with creamy refried black beans, and cheese,” from Elin Jeffords at Phoenix magazine.

*Featured image c/o Serious Eats, Photgrapher: Nick Kindelsperger 

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